Description
These No Bake Cookie Dough Bars are an easy, delicious dessert featuring safe-to-eat cookie dough layered with a smooth chocolate ganache. With a rich buttery base, sweetened condensed milk, and loads of chocolate chips, these bars are perfect for satisfying your sweet tooth without turning on the oven. They refrigerate until firm and cut into perfect squares—great for parties or an indulgent treat at home.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour, heat-treated (see instructions)
- 1 (14 ounce) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
Topping
- ½ cup mini chocolate chips (optional, for topping)
- 2 tablespoons vegetable oil (for melting chocolate)
- Additional 2 cups semi-sweet chocolate chips (for melted ganache)
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the 2 ¼ cups of all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes, stirring halfway through, until the flour reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, bake for the full 7 minutes, stirring frequently to prevent burning. Let the flour cool completely before using.
- Cream Butter and Sugars: In a large bowl or stand mixer bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add Flavorings: Beat in the vanilla extract and salt until well combined.
- Mix in Flour: Gradually add the cooled, heat-treated flour to the butter mixture, mixing on low speed just until combined. Avoid overmixing to keep a tender texture.
- Add Condensed Milk: Pour in the sweetened condensed milk and mix until everything is evenly incorporated; the dough will be thick and sticky at this point.
- Fold in Chocolate Chips: Gently fold in the 2 cups of semi-sweet chocolate chips, distributing them evenly through the dough.
- Melt Chocolate Ganache: In a microwave-safe bowl, combine the remaining 2 cups semi-sweet chocolate chips and 2 tablespoons vegetable oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt the chocolate with oil in a double boiler over simmering water.
- Prepare Pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Press Dough into Pan: Transfer the cookie dough to the prepared pan. Use your hands or a spatula to evenly press the dough into the bottom, creating a smooth, flat layer.
- Add Ganache Layer: Pour the melted chocolate ganache evenly over the cookie dough layer, spreading it into a smooth, even surface with a spatula.
- Add Mini Chips (Optional): Sprinkle the mini chocolate chips on top of the ganache while it’s still wet for extra texture and decoration.
- Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the bars to firm up completely.
- Cut and Serve: Use the parchment overhang to lift the entire block from the pan. Place on a cutting board and cut into about 24 bars using a sharp knife. Serve chilled or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Heat-treating the flour is essential to make it safe to eat raw.
- Use softened butter at room temperature for easier creaming.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate if preferred.
- The bars are best refrigerated but can be served at room temperature for a softer texture.
- Store bars properly to avoid melting or stickiness, especially in warm weather.
- The dough can be chilled before pressing into the pan if it’s too sticky to handle.
